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Rainbow Veggie Sub With Lemon Aioli

May 20, 2015 By Aubrie Cornelius

Now that warmer temps are here and Memorial Day is right around the corner (so excited for the long weekend!!!), I figured some “picnic friendly” food was in order!Rainbow Veggie Sub With Lemon Aioli

And, to me at least, nothing says picnic more than a seriously loaded sub. What makes this one special is that is is made with 100% veggies (yay for any vegs out there!) and can be made vegan simply by switching out the cheese and bread for vegan versions!

Rainbow Veggie Sub With Lemon Aioli

I mean, look at all that colorful goodness? And in case you’re worried about a veggie sandwich keeping you full (I had to seriously convince my  husband that it was possible), let me just say this really does the job. And if you are truly a meat loving person, simply add on some smoked turkey and you’re good to go!
Rainbow Veggie Sub With Lemon Aioli

Also is anyone else feeling some major love for heirloom tomatoes lately ( how gorgeous is this yellow tomato?!) ? I am, and couldn’t resist adding them in, as well. So basically the setup for this sandwich goes like this: lemon aioli spread, baby spinach, thinly sliced cucumber, asparagus, roasted bell pepper, havarti cheese, and finally brocco sprouts because no gourmet sandwich is complete without them!
Rainbow Veggie Sub With Lemon Aioli

Oh! And make sure you use a really good crusty bread for this sandwich. Because there is such an abundance of veggies, the crunch from the bread really helps give everything texture and substance.Rainbow Veggie Sub With Lemon Aioli

And even better than how delicious/healthy this sandwich is, is the fact that you can make this the night before, throw it into a container and bring it into work so easily.Rainbow Veggie Sub With Lemon Aioli

So basically, two meals in one!

*Also, I would love to have you follow me on social media! I am on Instagram all the time and love seeing your versions of my recipes! Be sure to tag your photos #theblondechefblog so I can see them 🙂

(Click on the social media icons on the right side of the main page to see my accounts 🙂 )

Rainbow Veggie Sub With Lemon Aioli
 
Print
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
Author: The Blonde Chef
Serves: 4-6 servings
What You'll Need
  • 1 baguette
  • ½ cup baby spinach
  • 1 tomato thinly sliced (I used heirloom)
  • 1 cucumber thinly sliced lengthwise
  • 1 bell pepper (quartered)
  • 4 sticks of asparagus
  • 3-4 slices havarti cheese
  • 1 handful brocco sprouts
  • Lemon Aioli (makes about 1 cup)
  • 3 garlic cloves
  • ¼ tsp. salt
  • 2 eggs
  • 2 tbs water
  • 1 tbs. lemon juice
  • 1 tsp. lemon zest
  • ½ tsp. dijon mustard
  • ¾ cup olive oil
Instructions
  1. Mash garlic and salt in mortar with pestle until paste forms.
  2. Whisk egg yolk, water, lemon juice, and mustard in medium bowl.
  3. Whisk in garlic mixture.
  4. Set the bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens (about 10 minutes).
  5. Remove bowl from over water.
  6. Cool mixture to room temperature, whisking occasionally, about 15 minutes.
  7. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (makes about 1 cup)
  8. Sub
  9. To a medium sized pan, add the asparagus and the bell pepper (skin-side down) and cook over a medium heat until tender (use a drizzle of olive oil, if desired)
  10. Once the aioli is prepared, spread a healthy amount onto the bottom half of the baguette.
  11. Add a layer of baby spinach, cucumber, asparagus, bell pepper, and tomato.
  12. Top with havarti cheese and brocco sprouts.
  13. Serve immediately or, keep in the fridge overnight.
3.3.3070

 

Filed Under: Lunch Tagged With: sandwich, sub, vegan

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The Blonde Chef

Welcome! My name is Aubrie, and I created this blog to share two of my passions; food and photography. On TBC you will find multi-cultural meals that are made to share! I enjoy creating dishes with a healthy twist, but I never skimp on dessert!I love to try new things, and I am not scared of a challenge! Read More…

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